1. Dry Roast all ingredients seperately (without oil)
2. Let them cool down and come to room temparature normally
3. Grind all the ingredients seperately. Make a coarse granular powder.
4. Once all the ingredients are grinded. In a big Vessel Mix all the the ingredients well. You can even a grinder to do this.
5. You can mix some Hot oil to the powder to preserve for a bit longer time.

Preparation steps:=================1. In a vessel, heat 2 tablespoons of oil2. Add Tamarind juice, jaggery, turmeric and salt and bring it to boil and cook until raw smell of tamarind is gone. 3. Now add the Puliyogare powder and cook until the oil separates from sides.4. Set aside gojju

For Tadka=======4. In a separate small pan heat 2 tablespoons of oil.5. Add mustard seeds, peanuts, channa dal, urad dal, red chillies, hing, curry leaves and stir until you can smell nice aroma of dals.6. Turn of the heat and add it to gojju

Tip: If you are making this gojju ahead of time then mix this tadka just before you mix your gojju with rice to retain the crunchiness of dals and peanuts.